Pork & Shiitake Wonton Soup

First you need to make the wontons and then you can either boil them in the leftover stock like in this recipe, make a fresh batch of stock or fry in oil and serve with a dipping sauce of your choice such as Nuoc Cham.

Pork and Shiitake Wontons

Ingredients

Wonton skins

250g pork, minced

5 Shiitake mushrooms, rehydrated & minced

2 garlic cloves, minced

2cm fresh ginger, minced

1 spring onion, finely chopped

2 Tbsp. light soy sauce

1 Tbsp. sesame oil

Method

1 Mix together all the ingredients except the wonton skins.

2 Place a small amount of the filling in the centre of a wonton skin. Moisten the edges with water. Fold over and then using a chopstick gently press the centre of the filling inwards bringing the two sides together. Pinch the sides together to close (use a little water to help the ends stick together). Repeat process. You can also scrunch the sides together to form moneybags fold them into simple triangles or form into a myriad of different shapes.